Lime and Vanilla Cheese cake - The Low Carb Way

Cheesecake has always been one of my favourites and this low carb version is a winner. Serve cold and a small serving because it is quite a rich recipe...

Ingredients
Base
100g melted butter
2 cups Almond meal
1 tbsp Almond butter
Filling
4 Eggs plus 1 egg yolk
500g Cream cheese (regular)
200g Coconut cream
1 tbsp Vanilla essence
3 tbsp Natvia
4 Limes (juiced)

Instructions
Mix butter, almond meal and almond butter together and press into a 25cm springform tin, line with baking paper. Refrigerate for 1 hour.
Beat together all filling ingredients until smooth. Pour over cooled base. Bake for 1 hour at 160 degrees, or until firm to touch and browned on top. Best refrigerated overnight and served at room temperature the next day.

Nutrition Break-down
Serves: 10 small
Serving size: 1
Calories: 436
Fat: 42.2
Saturated fat: 20.3g
Carbohydrates: 3.3g
Sodium: 256mg
Protein: 11.4g

Original idea here
http://www.jmcphee.com/2015/04/19/low-carb-lime-and-vanilla-cheese-cake/

All the best Jan

This recipe seems amazing for special occasions. Which coconut cream have you used? Is this the soft part of the canned coconut milk or something else?

Hi

Yes, this is a lovely recipe. You can use coconut cream which is usually available from your local supermarket / shop.

Here is a bit more detail about it

"Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste.

Coconut milk is also a main ingredient of coconut cream.

Coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk."

Details and more information from here

https://en.wikipedia.org/wiki/Coconut_cream

I do hope you get to make this cheesecake it is lovely for a special occasion

All the best Jan

Jan,

yes I think I got it. It is sent in little packets too and you can make the coconut milk out of it by adding water too. I think it should be the thicken part of a canned coconut milk that appears separated from the rest of the liquid.

Thanks!

Hi

I usually just use coconut cream, and depending on where you shop you can find different sizes. I wouldn't dilute it for this recipe - this cheesecake is a lovely rich creamy taste.

All the best Jan

Hi Jan,

was going to do this recipe for New Year's Eve but just want to know. How much exactly do you mean with 2 cups since there are others measures in grams? Thanks!

Hello there ... yes, I'm sure a cheesecake will be a popular New Year's Eve Dessert.

Measurements can so often be confusing ... one chart I refer to is this one here

http://whatscookingamerica.net/Q-A/equiv.htm

Another hint is to perhaps try out the recipe before hand ... and amend to suit your taste. However, I'm not sure if you have time to do this though ?

Hope this helps.

All the best Jan

thinestever82 wrote:Hi Jan,

was going to do this recipe for New Year's Eve but just want to know. How much exactly do you mean with 2 cups since there are others measures in grams? Thanks!

We can buy sets of measuring cups in the UK they are inexpensive maybe you could find some locally in your country or failing that buy some online mine are similar the these at Amazon

http://www.amazon.co.uk/Kitchen-Craft-Stainless-Measuring-tagged/dp/B0001IWW5C

I did it this evening and I diet thought that it will not be ok since when I put it in the oven it was totally liquid but then, after an hour of baking it is perfect!!!! Will send picture tomorrow after decorating it! Thank you so much for this recipe!

thinestever82 wrote:I did it this evening and I diet thought that it will not be ok since when I put it in the oven it was totally liquid but then, after an hour of baking it is perfect!!!! Will send picture tomorrow after decorating it! Thank you so much for this recipe!

So glad you enjoyed the recipe ...
Hope you had a lovely birthday too

All the best Jan

Jan,

thank you! Yes it was all perfect! The only problem is that I had some ingredients that was there to be used so today I did it again and I am almost addicted to it so I need to detox myself from it! LOL

thinestever82 wrote:Jan,

thank you! Yes it was all perfect! The only problem is  that I had some ingredients that was there to be used so today I did it again and I am almost addicted to it so I need to detox myself from it! LOL

I've not tried that recipe yet but given your glowing praise I will give it a go 

thinestever82 wrote:Jan,

thank you! Yes it was all perfect! The only problem is  that I had some ingredients that was there to be used so today I did it again and I am almost addicted to it so I need to detox myself from it! LOL

So pleased all went ok with the recipe.
You certainly seem to have enjoyed it's creamy taste ... one serving works out at 3.3g Carbohydrates ... of course if you can not resist another helping ...

well it was your birthday celebration meal I believe ?

Hope others may try this recipe out - you can see it above in an earlier post.

All the best Jan

It was for New Year's Eve. For my birthday I asked a local bakery to make a special birthday cake for me without sugar or white flour. It was made with coconut, almonds, unsweetened chocolate and whipped cream. It only had some stevia. It was delicious.

Well firstly I thought that as for cream cheese I had to use Philadelphia (is the most similar thing we have over here) but it is indicated only in salty preparations. So I used the Slovene "Skuta" which is similar as ricotta and it worked perfectly fine. It's awesome and addicting!!!!!!!!!!!!!!